2.5% Salt Sourdough
Pizza and rye extremes — strong flavor focus
Neapolitan pizza traditionally uses 2.5-3% salt per the AVPN specification. Rye breads at 2.5% emphasize sour character. This level is noticeably salty if applied to lean sourdough hearth loaves — use intentionally.
Typical use: Use for Neapolitan pizza, NY-style pizza, 100% rye pumpernickel, and salt-forward specialty loaves.
Salt weight table
| Flour (g) | Salt at 2.5% (g) |
|---|---|
| 250 | 6.3 |
| 500 | 12.5 |
| 750 | 18.8 |
| 1000 | 25.0 |
| 1500 | 37.5 |